Food and Beverage

Service Managemet

Contents
I.

Food and Beverage

operation:types,classification,types of
Catering,Organisational chart, Duties of F&B
staff.

II.

Layout of Food Service Area.

III.

Types of Services.

IV.

Menu: types, French classical, Menu

Planning.

General market

(non competitive market)

1.
2.
3.
4.

5.
6.
7.
8.

Hotels/ restaurants
Popular catering
Retail stores
Banqueting/
conferences/
exhibition
Leisure catering
Motorway service
station
Pubs & Wine bar
O.D.C

Classification
of
F & b service industry

Restricted market
(competitive market)
1. Transport

catering

2. Clubs
3. Industrial

(contract)
4. Private welfare

Cost provision in restricted

market
1. Industrial

catering

2. Schools
3. Universities

&

colleges
4. Hospitals
5. The forces
6. Prisons
7. Industrial (own
catering)

Types of Catering Operations

Commercial Operations
Industrial or Non Commercial Operations
Welfare Operations

Commercial Operations
Target

is to increase the profit so

they provide luxury decoration,
comfort to their guest.

Ex:Hotels,

Restaurant, Caf

Non-Commercial Operations
To

fulfill need of the people then earn

profit.

Ex:

School, colleges, hospitals, hostel

Welfare Operation
To

help the others ,this kind of

operation do the social work run by
help of government as well as
donation of people.
Ex :Dharamshala, Anath-ashram

Sectors of F & b industry

1.
2.
3.
4.
5.
6.
7.
8.
9.

Hotels
Restaurants
Ethnic restaurant
Coffee shop
Specialty Restaurant
Banquet
Cafeteria
Snack Bars
Bistros

10.
11.
12.
13.
14.
15.
16.
17.
18.

Discothque
Nightclub
Pub
Bar
Family style
Destination
restaurant
Casual restaurants
Cafes
Coffee houses

Hotels
Commercial Sector of

food and Beverage

provide luxury
services.
Accommodation
,Food and
Beverage,Laundry,swi
mming pool,
transport, convection
hall, internet etc.

Restaurants

Provide food and

Beverage services and
some entertainment
facilities.
Discotheque, Tennis
court.
Caters for families,
travelers and Holiday
Makers.
Dcor of such
restaurants feature
higher quality materials
with an eye towards the
"atmosphere" desired
by the restaurateur.

Ethnic Restaurants

Indian, Oriental,
Asian, Spanish,
Greek, Italian are
just some of many
types of ethnic
Restaurants
Offer many of the
standard dishes
which are now
appearing within a
range of other menu
types.

Coffee Shop

Coffee shop is a part of

the Hotel.
Run 24 Hours.
Pre-plated service has
been done.
Offered some snacks
along with coffee.
They Change their
Menu 4 times in a day.
Used separate menu for
Breakfast, Lunch,
Evening Tea, Dinner.

Specialty Restaurant

Its entire atmosphere

decor are similar to a
particular type of food
or theme.
restaurants are full
service restaurants with
specific dedicated meal
courses.
As in Rajasthan
specialty restaurant the
food served to dance
their local cultural song
and also used same
kind of dress to
welcome the guest.

Banquet

Banquet is a place
where any occasion
to be celebrate They
are Formal, Informal
,Semi Formal.
They provide a room
for meal and drinks.
They are specially
used in marriages,
conferences or small
group meetings.
Self service is used
in the Banquet.

Cafeteria
Primary self service
with customer
choosing selection
from a counter in
varying design and
layouts.
Typically, a patron
takes a tray and
pushes it along a
track in front of the
counter.
Originally develop
from industrial
feeding market but
now seen in variety of
sectors.

Snacks Bars
Informal Restaurants

done quick service.

Also have a counter
for self Service.
They are specialize in
snacks, soda, ice
creams etc.

Bistros
Bistros are those

restaurant which are

located near the river.
Smaller establishment
with check
tablecloths, bentwood
chairs, clutterd dcor
and friendly informal
staff.
Offer honest basically
robust cooking.

Discotheque
Is a Bar which offered

lite snacks along with

some soft drinks.
Is a place where men
and women of
younger age group go
to relax by workouts.
Fast dancing and loud
music with
psychedelic lights are
its sufficient feature.

Nightclubs
Normally open in

Nights at Dinner,
Dance and Celebrate.
A Dispensing Bar
always provided
Decor is Lavish while
service is elaborate.

Pubs
The pubs are Famous

for their expensive

wines and Spirits and
other alcoholic drink.
In Pubs Bartenders

produces exclusive
cocktails and great
sommelier to keep the
wine glass full.

Bars

Bar is the specialized

counter where drinks are
served.
Bar normally served
alcoholic beverages such as
beer,liquer,wines,rum.
Bar provide long stools or
chairs for the patrons along
with table or raised counter.
A light music runs in bar
which gives best
satisfaction to the guests.

Family style Restaurant

Family style restaurants

are restaurants that
have a fixed menu and
fixed price, usually with
diners seated at a
communal table such as
on bench seats.
More common in the
19th and early 20th
century, they can still
be found in rural
communities, or as
theme restaurants, or
in vacation lodges.

Coffeehouses
Coffeehouse are casual
restaurants without table
service that emphasize
coffee and other
beverages.
Typically a limited
selection of cold foods
such as pastries and
perhaps sandwiches are
offered as well.
Their distinguishing
feature is that they allow
patrons to relax and
socialize on their premises
for long periods of time
without pressure to leave
promptly after eating, and
are thus frequently chosen
as sites for meetings.

Destination restaurants

A destination
restaurant is one
that has a strong
enough appeal to
draw customers
from beyond its
community.

Casual Restaurant

A casual dining restaurant is

a restaurant that serves
moderately-priced food in a
casual atmosphere. Except
for buffet-style restaurants,
casual dining restaurants
typically provide table
service. Casual dining
comprises a market segment
between fast food
establishments and fine
dining restaurants.

Casual dining restaurants

usually have a full bar with
separate bar staff, a larger
beer menu and a limited wine
menu. They are frequently,
but not necessarily, part of a
wider chain, particularly in
the United States.

Cafs

Cafs and coffee

shops are informal
restaurants offering a
range of hot meals
and made-to-order
sandwiches.
Cafs offer table
service. Many cafs
are open for
breakfast and serve
full hot breakfasts. In
some areas cafs
offer outdoor seating.

Types of Catering
Industrial catering
Off-Site catering
3. Club catering
Transport catering (airline catering, railway
catering, ship catering)
5. Welfare catering
6. Retail stores Catering
7. Restaurant Catering
8. O.D.C (Outdoor catering)
9. Leisure linked catering
1.
2.

4.

Industrial Catering
Similar to workers
canteen, cafeteria.
Purpose of industrial
catering is to give
refreshment to the
workers.
Large quantity of food
produced in dinning
room with limited
choices.
Meals, tea, snacks are
provide time to time.

Off-Site Catering
Marriages and

Festival concerned.
Temporary structure
maintained.
Food served in open
air.
Simple Buffet is
maintained.

Club Catering
o
o

Licensed Catering has

been done.
Membership card is
required to enter in the
club.
Provision of food and
drink in an
environment
dominated by licensing
requirement.
Provide
snacks,Bevreges and
some fast food items.

Transport Catering
Transport

catering categorizes in
three parts:
Railway Catering
Airline Catering
Cruise Catering

Railway Catering

Glorious catering with fully

A-la Carte menu.
Pantry car used to take the
orders.
Continental menu is used.
Gives little choice to the
passengers.
Offered both Vegetarian
and Non-Vegetarian food.

Airline Catering

Special Branch of Catering where equipments

as well as money is not distributed because
all customers paying heavily for their flights.

Passengers of Airline:
a. Executive class
b. Economic Class
c. Business class

Executive Class
a)

b)
c)

d)

A-la-Carte food is
served with limited
choice.
Silver service has been
done.
Proper Cover spread
with cutlery, crockery
and glassware.
Separate service for
vegetarian and Non
vegetarian.

Economic Class

Table-d-Hote menu
offered with limited
choices.
Vegetarian and NonVegetarian food served
separately.
Food served in a simple
plastic sheets.
Plastic forks, spoons
and thermocol cups for
tea coffee are given.

Cruise Catering

Cruise catering is one of the

most luxurious catering
People have enough time in
journey.
The food which served is fixed
with a little choice.
Furniture is firmly fixed in the
floor to prevent sliding and
wobbling.
Food items is stocked in the
store and prepare during the
journey.
Production area is somewhat
different so gas fuel is used as
little as possible.

Welfare Catering
This kind of catering

collect a number of
people.
Langar,Mela,Yatras
concerned.
A number of people
participate and take
meal.
Provide self
Satisfaction

Retail Store Catering

Provision of food and

drink as an adjunct to
retail provision.
Provide meal and
drink both
A-la-Carte food has
been served.

Hierarchy of Food &

Beverage Department

Duties and
responsibilities
of
F & B Manager

1. Ensuring that the required

profit margins are achieved

for each food & beverage
service area, in each financial
period.
2. Updating & compiling new
wine lists according to
availability of stock, current
trends & customer needs.
3. Compiling, in liaison with the
kitchen, menus for the
various food service areas &
for special occasions.
4. The purchasing of all
materials, both food & drink.

5. Ensuring that the quality in

relation to the price paid is
maintained.
6. Determining portion size in
relation to selling price.
7. Departmental training &
promotions, plus the
maintenance of the highest
professional standards.
8. Employing & dismissing staff.
9. Holding regular meetings with
section heads to ensure all
areas are working effectively,
efficiently & are well
coordinated.

Duties &
responsibility

1.
2.
3.
4.
5.
6.
7.

Operation of dining
rooms.
Helps in hiring, training,
scheduling of staffs.
Maintains service
standards.
Briefings.
Service supervision.
Handles guest
complaints.
Helps in menu planning,
cost control and sales

8. Carries out management policies in the

department
9. He also meets guests and handles
problems and complaints.
10. He directs personnel, plans and
forecasts.
11. He coordinate with executive chef, chief
cashier, sales manager and the
maintenance and security departments.

Attributes
of
F & B staff

Steward
1. A professional &
hygienic appearance.
(How you look & the
first impressions you
create)
2. Knowledge of food &
beverages & technical
ability.
3. Punctuality
4. Local knowledge
5. Personality
6. Attitude to the
customer
7. Memory

8. Honesty
9. Loyalty
10. Conduct
11. Sales ability
12. Sense of urgency
13. Customer
satisfaction
14. Complaints
15. Contribution to the
team

Layout of Coffee shop

Layout of Fast food

restaurant

Layout of Specialty restaurant

Layout of Banquets

Menu Planning

Menu
Menu is primarily a selling aid.
The word menu dates back to
eighteenth century, although
the
custom of making a list of the
courses for a meal is
much older. The bill of fare was
originally very large &
was placed at the end of table
for everyone to
read. As the time progressed
the menu became
smaller in size & a no. of copies
were made which
allowed individuals to read
their own copy.

Types of Menu
1.
2.
3.
4.

Table d'hte
A-La-Carte
Carte-de-jour
Plate-de-jour

Table d'hte

The menu has a fixed number of

courses.
There is a limited choice within each
course.
The selling price is fixed
The food is usually available at a set
time.

A La Carte

The choices are

generally more
extensive.
Each dishes are
priced separately.
There may be longer
waiting times as some
dishes are cooked and
finished to order.

COMPILING OF MENU
There are number of considerations to bear in
mind when compiling a menu.
1) Type:

Assess the type of meal

Assess the type of kitchen and staff available in
relation of equipment and skills.
Assess the type of food service area and its
capacity in relation to china, silver and glassware.
Assess the skills of food service area staff and the
number of courses to be served.

2).Supplies
Make a note of seasonal supplies.
Ensure the local availability of supplies.
3). Balance
Strike a right balance between light and
heavy dishes.
Vary the sequence of preparation of each
course.
Change the seasoning, flavouring and
presentation.

4). Food Value.

Use commodities and method of cooking, which
will preserve the natural nutritive properties of
raw materials and be balanced.
5). Colour
Avoid either clashes of colour or repetition of
similar colour.
6). Language
The menu should be written all in French or all in
English and should be easily understood by
customer.
Ensure proper spellings, correct terms, proper
accents and the like.

Aspects of Menu Planning

Guestronomic Aspect
A menu should be planned as a whole and
as an entity in itself. Utmost care should be
taken to avoid a succession of independent
and unrelated courses. For this, there
should be an overall balance with no
repetition of colour, ingredients, texture,
words, shapes, consistency, cooking
methods, etc.

Economic Aspect
The cost of a menu should be in relation to
the selling price. Food costs should be
maintained at a stipulated level to
maximize profits.

Practical Aspect
The type of kitchen and service area, its
staff, equipment and size must be
considered while planning menus. The
meal,
supplies available and customers catered to
are the other factors to be borne in mind.

Factors to be
considered while
planning a Menu

1.
2.
3.
4.
5.
6.
7.
8.

The type of menu

The kind of meal
Type of customers
The capability of kitchen staff
Style of presentation and garnish
Stipulated price
Season
Supplies

9.

Balance
Avoid repeating of words when writing the
menu.
Colours should not be repeated.
Menus should start with light dishes,
progress to more substantial items and
finish with a light course.
Texture should be different.
Sauces should vary.
Garnishes using traditional names must
be correct.

 Ingredients

must be maintained or balanced

specially on the table d'hte menus.
Nutritional requirements of persons engaged
in light or heavy work must also be
considered.
Colour is the most important factor
considered in presentation of food. Artificial
colours, if used, must be in moderation.
Colourful garnishes improve the appearance
of drab-looking food.

 Wordings are of utmost importance in the

preparation of a menu.
Language must be easily understood.
French menus may be accompanied with

English translations.
French wordings must have correct spellings
and accents.
Only one language should be used.
The use of capital letters should be systematic.

French Classical
Menu

Hors-doeuvre

It includes salads, fish(lobster, smoked eel & prawns),

meats (pates), canaps (foie gras, asparagus tips, tomato,
gherkins) egg (poached, hard boiled )

Soup (potage)

It includes all soups, both hot and cold

Egg dishes (oeufs)

There are a great number of egg dishes beyond

the usual omelettes but these have not retained
their popularity on the modern menu.

Pasta & rice (Farineaux)

Includes all pasta and rice dishes. Can be

referred to

Fish (Poisson)

Fish dishes, both hot and cold. As fish is easily

digested and helps to prepare to appetite for

heavier courses that follow.

First meat course. Generally small, well garnished

dishes
which come from the kitchen ready for service.
Accompanied by a rich sauce or gravy. Potatoes

Releve

This refers to main roasts or other larger joints

meats, which would be served together with
potatoes and vegetables.

Sorbet

A rest between courses, where the dinner may

obtain
their second wind. It is usually iced water, flavored
with appropriate wines and liqueurs. It is avoided

Roasts or Roti

Course consists of roasts poultry or game bird,

like chicken, turkey, duck and quail.

Vegetables and Legumes

At this stage, the meal returns from heavy to light items.

Single vegetables are served with sauces.

Salads (Salade)

Refers to a small plate of salad that is taken after

a main course and is quite often a green salad
and dressing.

Cold Buffet (Buffet froid)

This course include a variety of cold meat and

fish, cheese and egg items together with a range
of salads and dressings..

Cheese (Fromage)

Includes the range of cheese and various

accompaniments, including breads, biscuits, celery,
grapes and apples. This course can also refer to cheese
based dishes such as souffls.

Sweets (Entrements)

Refers to both hot and cold puddings.

Savoury (Savoureux)

Sometimes simple savouries, such as Welish Rarebit or

other items on toast, or in pastry, or savoury souffles,
may be served in this stage.

Fruit (Dessert)

Fresh fruits, nuts and sometimes candied

Beverages

Refers to coffee but now a days refer to a wider

range of beverages including teas, coffee,
chocolate and proprietary beverages.

Types of Service

Types of Services
1.
2.
3.
4.
5.
6.
7.
8.

Silver or English service

Family Services
Plated or American service
French service or Butler service
Russian service
Gueridon service
Bar counter
Booth counter

Silver service or
English
Description

Presentation and service of food by staff

from oval flat or dish from left.

Uses

High class establishments, cruise liners, first

class travel catering, and formal banquet.

Dishes look good; skill of service- waiters

Required skilled staff; costs are increased

service is slow; and lots of dishes are
utilised.

Advantage

Dis-advantage

Family service
Description

Uses

Advantage

Disadvantage

Main courses are plated with vegetables

placed in multi-portioned dishes for customers
to help themselves. Sauces are offered

Some functions, privet parties, clubs and

institutions.

Staff requirements and skill are decreased. It

is a time-savings; customers to help
themselves. Sauces are offered.

Service is impersonal, spillage may occur.

Plated or American service

Description
Uses

Advantage

Disadvantage

Service of pre-plated food from the kitchen

Less functions, privet parties, clubs and

institutions.

Economy of equipment; speed and

simplicity; saves labor; increase turnover;
labor may be unskilled, hence it reduces
cost.

Kitchen time and labor are increased;

appearance may be affected due to
overcrowding of plates.

French Or Butler service

Description

Presentation and service of food by staff

Uses

High class establishment, royal functions and

balls.

Advantage

Personalized and good presentation

Skilled staff; increased costs; suitable for small

gathering; possibility of unequal portioning

Disadvantage

Russian service
Description

Table is laid with food for guests to help

themselves.

At functions and private parties, limited use.

Advantage

Staff requirements and skill are decreased. It

is a time-savings; customers to help
themselves. Sauces are offered

Disadvantage

Service is impersonal, spillage may occur

Uses

Guerideon service
Description

Food is served from side table or trolley; may ,

include cooking, flamb, carving; preparation
of salad/dressing, filleting.

Uses

Specialty restaurant, high class establishment,

and night clubs.

Help in merchandising; food is spectacular and

classy.

Labour is expensive and skilled; time

consuming; special equipment; portion control
might be difficult

Advantage
Disadvantage

Bar Counter
Description

Service to customer at bar counter, seated on

stools.

Uses

Bars and Pubs

Advantage

Quick service and personalized

Disadvantage

More pressure on staff; need to be

effervescent.

Booth service
Description

Service to customer seated on long benches

in booths, where food is served with either
hand to guests seated but always facing them.

Uses

Fast food and casual dining cafes.

Quick service, reasonably personalized.

Very casual and in appropriate for fine dining

Advantage
Disadvantage

Thank You !
------amaresh----------jha--------------(Lecturer) @

Vivekanand Institute of Hotel and

tourism Management